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Ingredients

Directions

  • In a large bowl, toss spinach, mushrooms and shallots.

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  • Heat EVOO in a large stainless skillet over med-high. Add sausage and cook until browned, 10 min. Remove skillet from heat. Transfer sausage with a slotted spoon to a paper-towel-lined plate, reserving drippings. In same skillet, whisk honey, vinegar and mustard. Pour warm dressing over salad and toss well.

  • Divide evenly among 4 bowls. Serve with crusty bread.

Nutrition Facts

472 calories; 35 g total fat; 850 mg sodium. 21 g carbohydrates; 17 g protein;

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